Cottage Cheese Scrambled Eggs on Sourdough Toast
Fluffy cottage cheese soft-scrambled eggs served open-faced over crisp sourdough toast with warm garlic white beans and spinach. A satisfying, protein-packed vegetarian lunch that takes under 15 minutes.
Prep
5 min
Cook
7 min
Total
12 min
Makes
1 serving
Created together. Shared with you.
Made by Beth + Lila
Beth created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
7 min
Total
12 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Whisk · Mixing bowl · Knife and cutting board
Time saver
Store leftover canned white beans in an airtight glass container in the refrigerator for up to 4 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat 1 tsp of extra-virgin olive oil…
- 01
Heat 1 tsp of extra-virgin olive oil…
Heat 1 tsp of extra-virgin olive oil in a nonstick skillet over medium heat (around 350°F / 175°C).
Tap card to mark done - 02
Add 1 cup of fresh spinach and…
Add 1 cup of fresh spinach and 0.5 cup of canned white beans to the skillet. Saute for 2 to 3 minutes until the spinach is fully wilted and the beans are warm throughout. Transfer the mixture to a bowl and cover to keep warm.
Look for: the spinach is fully wilted and the beans are warm throughout
Tap card to mark done - 03
Whisk 2 large eggs and 0
Whisk 2 large eggs and 0.25 cup of low-fat cottage cheese together in a small bowl until thoroughly blended.
Look for: thoroughly blended
Tap card to mark done - 04
Place 1 sourdough bread slice into a…
Place 1 sourdough bread slice into a toaster and toast until light golden and crisp, about 2 to 3 minutes.
Look for: light golden and crisp
Tap card to mark done - 05
Reduce skillet heat to low (around 275°F…
Reduce skillet heat to low (around 275°F / 135°C). Pour in the egg mixture and gently sweep across the pan with a spatula for 2 minutes until soft, creamy curds form and eggs are just set.
Look for: soft, creamy curds form and eggs are just set
Tap card to mark done - 06
Place the toasted sourdough slice on a…
Place the toasted sourdough slice on a plate, top with the warm white bean and spinach mixture, and spoon the scrambled eggs directly over top before serving.
Ready when: everything is assembled and ready to enjoy
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